Go Back

Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with tender broken lasagna noodles simmered in a rich cream broth, finished with a smooth Parmesan-cream cheese base. Shredded chicken, wilted spinach, and a ricotta-mozzarella dollop create lasagna-style comfort in spoonable soup form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 oz cream cheese Softened
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup baby spinach
  • 1 cup parmesan Freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 count lasagna noodles Broken into pieces
Cheese dollop and seasoning
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil For serving
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Build the creamy broth
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw taste.
  2. Gradually add the chicken broth and heavy cream, whisking until smooth.
  3. Stir in Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer.
Cook the lasagna noodles
  1. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Finish with chicken and spinach
  1. Stir in the softened cream cheese and Parmesan until smooth, then add the shredded chicken and baby spinach.
  2. Cook for 2 minutes until the spinach wilts, then season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta and shredded mozzarella to create the cheese dollop.
  2. Serve each bowl with a very generous spoonful of the cheese dollop and fresh basil on top.

Notes

Pro tip: soften the cream cheese before cooking so it melts into the broth without lumps. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended due to cream and noodle texture. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).